Evaluation of the single and combined antibacterial efficiency of essential oils for controllingCampylobacter coli,Campylobacter jejuni,Escherichia coli,Staphylococcus aureus, and mixed cultures
Author:
Affiliation:
1. Department of Food Engineering Faculty of Chemical and Metallurgical Engineering Istanbul Technical University Maslak, Istanbul34469Turkey
2. Food Technology Department Akcakoca Vocational School Duzce University Duzce81650Turkey
Funder
Istanbul Teknik Üniversitesi
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3501
Reference59 articles.
1. Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes
2. Antibacterial activity of Oregano, Rosmarinus and Thymus essential oils against Staphylococcus aureus and Listeria monocytogenes in beef meatballs
3. Final Report on the Safety Assessment of Benzyl Alcohol, Benzoic Acid, and Sodium Benzoate
4. Assessment ofPelargonium graveolensoil as plant-based antimicrobial and aflatoxin suppressor in food preservation
5. Chemical composition and antimicrobial activity of Vitex agnus-castus L. fruits and leaves essential oils
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